One of my favorite pumpkin treats is pumpkin chocolate chip bread. These muffins have less sugar, less fat, are made with whole wheat flour, and bake in about 1/3 of the time of pumpkin chocolate chip bread. Making them a better choice for breakfast.

I love a streusel topping and couldn’t resist adding an almond streusel topping. My sons quickly gobble up these muffins, but one son thought they didn’t need the streusel topping. So feel free to omit it if you’d rather.

Yield: 12 muffins

Pumpkin Chocolate Chip Muffins

Prep Time15 minutes

Cook Time25 minutes

Total Time40 minutes

Ingredients

1 3/4 cups whole wheat pastry flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon pumpkin pie spice

1 teaspoon ground cinnamon

1 cup pumpkin puree

3/4 cup sugar

1/4 cup butter, melted

1/2 cup low fat sour cream

2 eggs

1 teaspoon vanilla

1 cup semi-sweet chocolate chips

4 tablespoons sugar

1 tablespoon flour

1/2 teaspoon cinnamon

2 teaspoons vegetable oil

1/3 cup sliced almonds, slightly crushed

Instructions

Preheat oven to 350°. Lightly grease a muffin tin with cooking spray, or line with paper muffin liners.

Prepare streusel topping: In a small bowl, whisk together 4 tablespoons sugar, 1 tablespoon flour, and 1/2 teaspoon cinnamon. Add 2 teaspoons oil and mix together until you have a sandy texture. Mix in almonds; set aside.